Make the crust:
1. Preheat the oven to 375°.
2. In a food processor, combine the flour and pecans; process until finely ground. Add the sugar and salt, pulse to combine. Add the butter and pulse until mixture evenly resembles sand.
3. Press the nut mixture into a 9-inch pie plate covering bottom and sides. Bake until lightly browned 17-20 minutes.
4. Cool completely on a wire rack before filling.
Make the filling and topping:
1. In a 3-quart saucepan, bring the milk and 2 Tbls granulated sugar to a simmer over medium heat.
2. Meanwhile, sift together the remaining 2 Tbls granulated sugar, flour, and salt onto a sheet of wax paper. Wisk the yolks in a small bowl; and add the flour mixture; whisk until fluffy.
3. Ladle about ½ of the hot milk into the yolk mixture, stirring constantly to prevent the yolks from curdling.
4. Pour mixture back into pan with the remaining milk, whisking constantly. Continue whisking rapidly until mixture begins to boil and becomes thick, about 1 minute. Continue to whisk for 1-2 more minutes. Remove from heat, and continue whisking for 30 more seconds.
5. Stir in the vanilla and butter.
6. Let cool for 15 minutes; stirring occasionally, then pour into the prepared pie crust. Cover with plastic wrap pressing it directly onto surface of filling; refrigerate for at least 4 hours.
7. Whip the cream with the confectioners sugar until stiff peaks form; cover, and refrigerate.
1. Cut the bananas into ¼ inch thick slices. Arrange 2/3 bananas on top of the filling, and sprinkle with ½ of the toasted pecans.
2. Spread the whipped cream on top of the filling, lifting to form peaks.
3. Place the remaining bananas slices on the top of the whipped cream, around the edge, and sprinkle with the remaining pecans.
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